174 UNIVERSITY OF WISCONSIN STUDIES 
obtained is -utilized for the manufacture of buttermilk,—any 
surplus is sold back to the farmers or made into casein. 
The milk is put up in quarts and pints; cream in 14 pints, 
and buttermilk in quarts. After bottling, the bottles are 
placed in erates, covered with cracked ice, and transferred 
to refrigerator cars for transportation to the city. 
The milk ears reach the city not later than midnight of 
the same day that they are loaded, under normal conditions. 
They are switched to side-tracks controlled by the milk com- 
panies, where they can be unloaded directly into delivery 
wagons for distribution. There are 47 such stations owned 
by the larger companies. 
The big dealers order their milk from the bottling plants 
daily, estimating very closely the amounts needed from day 
to day. 
The small dealers receive their milk from farmers designated 
as ‘‘shippers’’. Their milk is shipped in 8 or 10 gallon cans, 
in ordinary baggage cars, the shipper paying the freight. 
These cars are switched to sidings and platforms owned by 
the railroad companies. From there the cans are hauled by 
trucks and teams to the various pasteurizing establishments of 
which there are 305 in the city. 
TRANSPORTATION 
The city milk supply comes in over 25 different railroads 
and electric lines. By far the greater portion is hauled by 
the Chicago & Northwestern R. R. and Chicago, Milwaukee 
& St. Paul R. R. 
The freight tariff now in force is practically the same one 
in effect during the last 20 years. The rates as between dif- 
ferent railroads are practically the same for equal distances. 
The milk put up at the bottling plants, or in cans at re- 
ceiving stations, is brought to the city by what is known as 
‘‘milk trains’. These trains carry nothing but milk, and 
operate under normal conditions within a radius of 80 or 
85 miles of the city. At the present time trains of this char- 
acter are operating as far as 150 miles from the city, although 
